Vintage Mirchi, Hicksville

Vintage Mirchi is a new Indian restaurant at the Kundan Galleria in Hicksville, right around the corner from Apna Bazar supermarket and Mithaas, a Newsday Top 50 restaurant. While Mithaas specializes in Southern Indian vegetarian and requisite flatbreads, this new spot goes hard on the sizzling platters of Northern Indian meats. The saag paneer is worth the trip by itself, thick and chunky with the blended greens and a potent backbone of housemade masala spices. The kitchen makes its own paneer cheese, which results in softer more supple cubes than the usual industrial versions. A lentil curry, dal makhani is another banger, served in a tall steel bowl and topped with a cube of melty butter. Even the fish tikka masala is spicy enough to make you sweat. There are also Delhi-style appetizers, like fried samosas, pakoras and kathi rolls.

Mizu II, North Bellmore

A Dancing Eel roll and a spicy tuna roll at Mizu II in Bellmore.

A popular Asian fusion restaurant from Farmingdale has expanded, opening a new location in North Bellmore. And the sushi they're preparing is surprisingly good for the casual takeout setting. The menu in North Bellmore is pared down compared to the large pan-Asian selection of the original, but the place still offers everything from sushi to teriyaki bowls, poke bowls, hibachi, pad Thai and ramen. A small sushi counter at the front features fish imported from Tokyo's Toyosu market. Sushi rolls are also on the delicate side, with a fish-to-rice ratio that is higher on fish. The yellowtail scallion roll is a solid bet. It's on the smaller side, but the Dancing Eel roll is stuffed with hot and crispy shrimp tempura, and topped with flaky eel in its viscous sweet sauce.

Tommy Tacos, Syosset

The debut of Tommy Tacos, a rock-inspired taqueria that opened in Huntington in 2020, wasn’t an easy one. From the pandemic to Hurricane Isaias, there was one catastrophe after the next mucking things up. Luckily for Syosset, the brand persevered and has expanded to a second location, on Jackson Avenue, which opened last week. Blending traditional and modern elements of Mexican street food, the menu at the Syosset location mirrors Huntington's with a large selection of tacos from birria to steak to shrimp varieties, plus rice bowls, nachos, quesadillas, salads, and desserts including Churroreos — dough-fried Oreos — and a funnel cake made from a twisted churro. There’s even a vegan offering, plant-based steak tips, to satisfy the meatless.

Charlie's Bakery, Northport

Charlie’s Bakery in Northport seems to have sprung, fully grown, from the head of Casey Sandler. Opened in February, it instantly vaults into the top tier of Long Island bakeries. The star attractions here are the pastries: plump cinnamon buns with brown-butter-cream-cheese glaze that skew crispy rather than gooey; Danish stuffed with mixed berries ... or bacon, egg and cheese; Linzer cookies whose wafers are made with Sandler’s own hand-ground hazelnuts and whose jam he makes with four fruits. The carrot cake has both pecan meal and toasted chopped pecans in the batter and the cream cheese frosting gets a toasty assist from browned butter. He and bakers Jill Sog and Erica Varley have a thing for opera cake, an Old World confection whose layers consist of coffee-soaked almond sponge, coffee buttercream, chocolate ganache and chocolate glaze. Their classic version also inspired one with matcha cake and strawberry mousse, another with Earl Gray-scented cake sandwiching tiers of blueberry and lemon mousse.

Franklin & Phoebe Brunchery, Franklin Square

Baklava butter crumble pancakes at Franklin & Phoebe Brunchery in Franklin Square.

The Greek restaurant Alpine has undergone a concept change after nearly 40 years. The restaurant is now a brunch diner with a much more literal name, Franklin & Phoebe Brunchery, which refers to the cross streets of the building. Greek immigrant Theodore Delis purchased the restaurant Alpine Garden, which was down the street from Plattduetsche Park, in 1986. Theodore felt it was time for a change. He was getting older and he didn't want to work evenings, so he came up with the idea of a brunch spot. He hired a consulting chef from Florida to work with his son, chef Dimitrios "Jimmy" Delis, to develop a new menu. A double-sided page, the succinct selection includes omelets, funky pancake flavors like cannoli and baklava, as well as sandwiches and salads.

Le Botaniste, Belmont Park Village

This Manhattan-based chain opened its first Long Island outpost in March at the new Belmont Park Village outdoor mall adjacent to UBS Arena in Elmont. The concept is a partnership between Belgian restaurateurs Laurent Francois and Alain Coumont of the popular bakery chain Le Pain Quotidien. The two opened the first Le Botaniste in Belgium in 2015, and later branched out to Manhattan with six stores. It sells natural wine, and all the food is organic, plant-based and also gluten-free, according to the company's website. The Tibetan mama, features a lush coconut peanut butter curry that's pooled onto nutty brown rice. It's topped with crisp broccoli and greens, along with strips of sour kimchi that punch through the richness. But the dish to order here is the spicy chili sin carne, which was named one of the best vegan chilis in the United States, by VegOut Magazine. The bowl is loaded up with that tomato-y bean chili, its flavor is so punchy that you don't miss the meat. But those neon yellow turmeric onions really push it to a new level.

Art of Spices, Patchogue

When Art of Spices opened in March, it filled a distinct need as this corner of Long Island is sorely lacking in Indian cuisine. A year ago, owner Kundan Chauhan happened to be "wandering around Patchogue." Chauhan promptly called the number on the "for lease" sign on an empty storefront, the owner of the property came down and "that day, within an hour, we signed the agreement." The kitchen puts out a range of dishes, from crowd pleasers like chicken tikka masala and aloo gobi (cauliflower and potato curry) to the Indo-Chinese specialties Manchurian cauliflower and hakka noodles to hara bhara goat, a lush curry whose sauce gets its verdant hue from cilantro. You’ll also find grilled lamb chops, biryanis (chicken, goat, shrimp) and plenty of vegetarian dishes such as the legume-based tadka dal and dal makhani to baingan ka bharta (eggplant).

Street to Table, Huntington Station

Dorito-fried mozzarella sticks at the new Street to Table location in Huntington Station.

Street to Table’s mac and cheese is an Island classic. Lucky for Huntington-area locals, the Merrick bar and restaurant, which pays tribute to globally inspired snacks and street foods, has expanded to Huntington Station. Both Street to Table locations offer a playful slate of sandwiches, burgers, tacos and salads, and cocktails served in juice pouches against the backdrop of a graffiti-themed vibe. Start with Dorito or Flamin’ Cheetos fried mozzarella triangles, crispy chicken fingers (made from thigh meat), loaded nachos, tandoori wings and elote, or cheesy Mexican street corn. Move on to quesadillas, ramen stir fry, tostada bowls or a Texas toast grilled cheese with tomato and bacon that can be transformed into a patty melt with the addition of a 6-ounce burger. There’s a spicy Nashville hot chicken and a chicken and waffle sandwich, burgers like "the surf and turf” feature creamy lobster atop a beef patty, plus a Philly cheesesteak and a BBQ pulled pork sandwich ($19.99). Tacos are three to an order and range from Thai chili shrimp to birria, salads from street taco to arugula and apple. The award-winning pulled pork mac and cheese won top billing at New York’s first Mac & Cheese Festival in 2022, with a base blend of Monterey Jack, yellow Cheddar, Swiss and Parm.

Little Cheese, Stony Brook

Little Cheese took over the Stony Brook Village Center space that had been Brew Cheese. Husband-and-wife owners Christopher and Krystal Abate jettisoned the beer, lightened the decor and focused their energy on finding not only great cheeses, but cheeses produced by dairies that practice what Christopher referred to as "regenerative agriculture," an approach that prioritizes soil health and biodiversity over yields. There are crowd-pleasers such as Drunken Goat from Spain plus cured meats domestic and imported; spreads, dips and preserves; olives, crackers and everything you might need to make your own cheese or charcuterie board. Or perhaps you’d like Krystal to handle that for you? (She had been selling custom charcuterie boards through her @spreading_hospitality Instagram.) Her offerings range from "Little nibble boards" (assorted cheeses and cured meat, grapes, nuts, olives, accoutrements) that are packed and priced to go to the "small graze" (serves 6 to 9) to the "grand graze (serves 20 to 30). There are freshly pressed grilled cheese sandwiches like "Alpine bliss" (Gruyère with blueberry preserves), "Goodfella" (Fontina and pistachio pesto) and "Nordic heat" (jalapeño havarti with pineapple-mango chutney). Cold sandwiches include Caprese, a New Orleans-style muffuletta and Parma (Parmigiano-Reggiano with prosciutto, truffle cream and honey).

Nan Xiang, Westbury

When you're talking soup dumplings in New York, you're talking about Nan Xiang, the critically acclaimed Chinese restaurant known for its supple dumplings with a generous amount of soup. After a several year delay, the restaurant finally opened this month in what was previously a part of the Fortunoff department store in Samanea Mall in Westbury. The highlight of the meal at Nan Xiang was definitely the xiao long bao, which are some of the best soup dumplings on Long Island. The eatery offers 10 varieties of soup dumplings, dyed different colors depending on their fillings. In addition to the basic pork, you'll also find fillings of crabmeat, gourd luffa, sea cucumber and abalone. There's also a picture menu of Shanghainese delights, like multiple varieties of dumplings, Chinese breakfast items like a salty sticky rice roll, lion's head meatballs (made from pork), and plenty of housemade noodle soups.

World Taco Factory, Garden City Park

The cauliflower, chicken al pastor and butter poached lobster tacos at World Taco Factory.

Co-owner Jay Thawani Ahmed’s newest restaurant, World Taco Factory, was inspired by his travels to places such as Thailand, China, India, Saudi Arabia, Mexico and Spain. Think the cauliflower taco inspired by Turkish cuisine, made with chickpea hummus, toasted pistachio, chimichurri and pomegranate seed, or the butter-poached lobster taco inspired by U.S. cuisine, or the chicken al pastor taco inspired by Mexican cuisine. The chicken al pastor is a must try, made on a rotating trompo, which gives it an authentic and juicy flavor along with the pineapple salsa and lime crema. The restaurant's signature cocktails include the WTF Sangarita, which is a classic margarita with a red sangria float. The eatery also has red wines and chilled wines, as well as bottled beers and hard seltzers. The non-alcoholic drink list includes Jarritos and canned sodas.

L'Etoile, Oyster Bay

A bright French spot serving a hit list of classics and a vast, impressive all-French wine list, L’Etoile means "the star" in French. Stellina Hospitality’s latest restaurant concept is right next door to the new Provisions Market in the historic Snouder Building in Oyster Bay. The menu clearly highlights various bistro categories, with bold French headers like “Chaud” and "Froid" — hot and cold starters including an indulgent endive gratin, layered with béchamel and ham, garlicky escargot, colorful, lean tuna tartare served mille-feuille-style and cold lobster salad, tail fanned beautifully over perfectly ripe avocado and slightly less ripe mango. There are “Les Moules Frites,” mussels and fries that range in simmering sauce (from white wine, leek and cream to tomato pepper and red wine) to “Les Viandes,” well-executed meat and steaks like a succulent rib eye, served with choice of accompaniment (ours, the peppery au poivre). There is La Belle Farms’ duck from upstate New York, a leg and a breast, prepared with orange, honey, pink peppercorn and thyme, a signature burger, and a daily fish special — branzino, on our visit —in addition to a traditional salmon en papillote with tarragon sauce.

House of Yoshin, Huntington

At House of Yoshin in Huntington, the ambitious Japanese kaiseki tasting menu spot includes 10 courses introduced with quiet reflection. The refined two-hour meal feels at times like a group meditation. Soft piano music plays from the speakers. Ingredients are an ode to nature. There are no windows into the chef's counter room, which has the feel of a spa with light earth tones and a long bar made from unfinished hinoki wood. There are two seatings per night in the 10-seat dining room, and a dark and cozy lounge up front serves a small menu of Japanese-inspired cocktails and bites. A Zen Buddhist tradition, kaiseki differs from omakase in that it's less reliant on raw fish. But if you're not a fan of seafood, you should probably sit this out. Many of the courses feature intensely flavored homemade dashi fish broth, inspired by chef Tadaaki "Zack" Ishizaki's grandmother's cooking. Some of the wild-caught Japanese fish preparations — like the otoro tuna on rice — are revelatory. Others, like a hairy crab dumpling and glutinous strings of whitebait, are more challenging. Uni isobeage, a style of fried tempura featuring seaweed in the batter for an ocean flavor, was a crowd favorite. Wagyu kombu jime with white asparagus tofu paste and bottarga was a standout.

Macchiato Espresso Bar, Mattituck

The caprese sandwich on ciabatta with an Earl Grey tea at Macchiato Espresso Bar in Mattituck.

Espresso, macchiato, cappuccino and lattes kick-start your morning at the new Macchiato Espresso Bar in Mattituck. Owners Tal and Sue Inbar started roasting coffee in New York City in 2006. When COVID forced the couple to close two of their four locations in 2020, they moved out to the North Fork full time with their family. It took time to find the right spot for an East End outpost. The menu also includes breakfast dishes such as avocado toast and bagels. For lunch, try sandwiches like the caprese made with mozzarella, balsamic dipped tomato, basil and olive tapenade.

The Bread Shed, West Sayville

Massapequa school teacher Meggin Hall set up a cart that her father-in-law had made at the end of her driveway in Oakdale to sell her homemade sourdough loaves. Four months later, she outgrew her home ovens, which could bake three loaves at a time, and bought a programmable, steam-injected Simply Bread oven, which can handle a dozen. She was able to make more bread, but soon outgrew the driveway. Now Hall has opened The Bread Shed in West Sayville, a neat storefront that formerly was Infuse Tea Bar. Since she still teaches full time, Hall only operates the bakery on weekends, selling about 120 loaves (plus cookies and muffins) each Saturday and Sunday. The Bread Shed’s classic sourdough has the shape and upraised flap of a traditional loaf, but most are baked to a pale blond, not the deep, crackly-crusted russet of some other sourdough breads. Cinnamon-raisin is also available every weekend. (Both breads are available either round or as oblong "sandwich" loaves.) Weekly specials might include rosemary, garlic or everything-seed breads and there are always cookies and muffins.

Provisions Market, Oyster Bay

A portion of Oyster Bay's historic Snouder building reopened as Provisions Market, an upscale shop with a vast selection of prepared food and imported products. Shoppers can expect prepared salads like tuna and egg, steaks, chops, daily fish selections and prepped chicken cutlets with sourdough bread crumbs. There are shelves of imported boxed and bottled products. Like something out of a French indie movie, local seasonal produce is displayed in baskets, from green and white asparagus and artichokes to organic potatoes. As for that rotisserie chicken — it's FreeBird (antibiotic-free, free-range, vegetarian-fed), cooked to order. The shop also has curated gift-worthy housewares from blankets to kitchen utensils, copper pots, plates, pajamas, linens and candles — even a very cool mahjong set — mostly sourced from French trade shows.

The Foundry, Hicksville

If you’re looking for a casual pub with elevated food and a New York City manhole-cover theme, your ship has come in. The Foundry is a partnership between Steve Meskisky, a North Shore hospitality veteran, and Sam Potente, whose family business, John E. Potente & Sons, deals in concrete products and cast-iron manhole frames and covers. The low-slung building on Woodbury Road had been Charles Avenue Cafe, a long-standing local watering hole that closed a few years ago. Starters include Foundry ribs (St. Louis style, braised with cherry peppers and garlic), clams oreganata, mussels with vermouth, fried calamari with lemon-caper sauce and wedge, Caesar, kale and beet salads. Between the bread are a Foundry burger, a proud construction with sautéed onions and Dijonnaise, and a Korean chicken sandwich with kimchi and sesame aioli. Both come with excellent house-cut fries. Entrees include chicken Francese on the bone, pastrami-rubbed tuna, fried pork chop with baked apple, 16-ounce rib-eye (grilled or Cajun-rubbed) and two pastas, penne alla vodka and short-rib rigatoni.

The Pizzeria, Smithtown

LI chainlet The Pizzeria opened its seventh location in Smithtown. The Pizzeria takes over the Branch Plaza spot that was, until July 2024, Buona Sera. The Pizzeria got its start in 2020 as a 500-square-foot operation at Smith Haven Mall in Lake Grove. The new 3,000-square-foot location is divided into three distinct areas: pizza takeout (with self-serve tables), a contemporary dining room and a bar. The white pie gooses its cheese blend with truffle oil; chicken shows up with bacon and ranch dressing, with Buffalo sauce or glazed with Thai chili marinade. The bestselling specialty pie is the Uncle Benny — fresh mozzarella, sausage, pepperoni and hot honey.

Pino's Italian Food Market, Dix Hills

Inside Pino's Italian Food Market in Dix Hills.

Salpino’s Italian Food Markets of Wantagh and Babylon has expanded north to Dix Hills. The new Pino’s Italian Food Market, which clocks in at just under 15,000 square feet, is the company's largest store of the trifecta. The Salpinos markets, South Shore Italian food staples, began in Wantagh in 1985 under Pino Barbieri and his brother — who now owns the North Bellmore store, and is no longer affiliated with Wantagh, Babylon or Dix Hills. The newest market is being run by Pino and his son Paul along with Paul's brother-in-law, Larry Avvenire. The Dix Hills location brings a more interactive experience to shoppers, with all the inner workings of the kitchen exposed. The bakery ovens, which sit right behind the bakery counter, offer front-row seats to the bread-making process. The store's many glass cases are full of prepared food options for priced-by-weight carryout, from chicken cutlets to cavatelli Bolognese, eggplant Parm, Caprese salad, fried cauliflower and sautéed broccoli rabe. Prime cuts of meat, round discs of pork and chicken sausages, marinated kebabs, prepped meatballs, and a bevy of steaks and chops glitter in anticipation of barbecue season. Scores of imported pastas — both fresh and dried — tomato sauces, olive oils, and vinegars line shelves, plus almond, sesame and pistachio cookies of every stripe. A full bakery makes not only semolina loaves, but Italian cookies of all shapes, pastries, cakes, and desserts. An espresso and coffee bar sits beside the bakery.

Tito's Birrias and Grill, West Babylon

What began as Tito’s Tacos & Grill in Deer Park has expanded with a new West Babylon location, Tito’s Birrias & Grill, nodding to the killer birria tacos the family-run establishment makes for diners. Non-birria fans need not worry; the menu at this expansive Mexican spot is awash in affordable, generously portioned options. There are tacos served with onion and cilantro on warm corn or flour tortillas, which can be filled with proteins ranging from pork al pastor to chorizo to beef tongue. For seafood lovers, order the fish and shrimp tacos, stuffed with slaw, corn, chipotle and mango sauce. There are quesadillas and tortas, or Mexican-style sandwiches, as well as burritos and burrito bowls, complemented by large piles of nachos loaded with steaming, melty queso, pico de gallo, corn jalapeños and sour cream. There are tostadas and fajitas, even empanadas in beef, chicken, and cheese varieties and pupusas, plus crazy corn, wings, salads and can’t-miss churros for dessert. Refreshments include Mexican Coke, Jarritos and aguas fresca in flavors like horchata, tamarind and maracuyá, or passion fruit.

Dave's Hot Chicken, Carle Place

These chicken tenders are among the spiciest foods available on Long Island. You might assume Dave's Hot Chicken, now open in Carle Place, came from Nashville, but it's actually a product of Los Angeles, which has a respectable hot chicken scene of its own. The business got its start in 2017 when a few friends set up an outdoor chicken stand in East Hollywood. The business, which offers halal chicken, expanded quickly with backing of celebrities like Drake. It currently has at least 15 locations across the tristate area. The small menu is mostly variations on tenders and sliders. The chicken is perfectly fried, juicy on the inside, and crunchy on the outside, and the portion size is great for the price. Try a #1 Dave's combo with two tenders, sliced bread and decent crinkle cut fries — or the #2 Dave's combo with two sliders and fries. Franchisee Michael Froccaro warns against ordering anything hotter than medium for the uninitiated.

Village Heros, Syosset

A Honey Bee wrap at the reopened Village Heros in Syosset.

Syosset's Village Heros is back. The sandwich institution that closed in 2023 after more than 50 years reopened at 575 Underhill Blvd., right across the street from where it began in 1972. Fans of the original shop, which closed after the land it sat on was sold to a developer, will welcome back its menu of heroes large and small, hot and cold, as well as salads from Greek to Caesar — all of which can be chopped for an extra $2. Sides range from mozzarella sticks to french fries and chicken fingers. In the hot department, it’s the Italian heroes — cheesy, saucy chicken and meatball Parms, sausage and peppers, Philly cheesesteaks, and a flounder filet with tartar sauce — that will guarantee a return visit. Past the basics, Village’s super combination heroes are popular favorites. Perhaps it’s the Wild Willy, loaded with crispy chicken cutlets, lettuce, tomato and mayo, that you crave? Maybe it’s the Italian Stallion Bomber with mortadella, pepperoni, proscuittini, salami and provolone with the works (tomato, lettuce, onion, and dressing)? Wraps round out the bread-based offerings, and include the decadent Elvis Wrap made with chicken cutlets, bacon, mozzarella sticks and seasoned fries with ranch dressing. Open for breakfast, Village also makes killer bacon (or sausage and ham), egg, and cheese on a roll, but don’t sleep on the potato, bacon, egg and cheese option, which enhances the classic with the addition of spuds.

Willy's Azúcar Cuban Restaurant & Bar, Massapequa Park

William Martinez, a Cuban native, said he opened his new Massapequa Park restaurant, Willy’s Azúcar Cuban Restaurant & Bar, to bring some Cuban joy and zest for life to Long Island. Starters include tableside guacamole served with pork and twice-fried plantains or tostones. A Cuban sandwich made with roasted pernil or pork, smoked ham, Swiss cheese, pickles and mustard sauce is savory (and hearty) at lunch or dinner served with a side of fried yucca and mojo dipping sauce. Vegetarian options include paella la bronca with saffron rice, carrots, cauliflower, green peas, red and green peppers, crushed tomatoes and sofrito sauce. Salmon en melao is pan-seared Atlantic salmon with honey lemon glaze, toasted almonds, grilled figs and minted quinoa served with mixed salad greens. Live music on Tuesdays, Fridays and Saturdays runs from 6:30 to 9:30 p.m. with weekend brunch from 11 a.m. to 3 p.m.

Jerri's Cakery & Confections, Eastport

When it opened in 2018, Jerri’s Cakery & Confections was located inside the stucco castle on Montauk Highway adjacent to Westhampton’s Casa Basso. But when that historic Italian restaurant closed in December, Montillo was banished into the wilderness. Now, in Eastport, bakers Jerri Raynor Montillo and Belinda Nagy, whose nom de cuisine is Queen Bee Bakes, have opened a bright and spacious new shop. Cupcakes here are highly recommended. Whether simple (vanilla with chocolate frosting) or fanciful (birthday with Funfetti), they are iced with Italian-meringue buttercream, which, according to Montillo, is creamy, glossy, stable and not overly sweet. Also offered are blondies and brownies, big, homestyle cookies (chocolate chip, peanut butter, Oreo chunk, chocolate with marshmallows, pecans and walnuts, oatmeal raisin, M & M) and rugelach. From the Queen Bee repertoire come focaccia (rosemary, pepper, cheese), baguettes, croissants, danish and even dog treats.

Bonchon, Centereach

A large mixed Korean fried chicken meal at Bonchon in Centereach comes with eight wings and four drumsticks.

Bonchon is arguably the most well-known Korean fried chicken chain restaurant in the United States and it now has its first Long Island location in Centereach. Once recommended by Anthony Bourdain, the South Korean chain is known for double frying its chicken, which results in a bigger crunch than some competitors. The menu includes four varieties of signature "hand-brushed" sauce: soy garlic, Korean BBQ, spicy and yangnyeom, which is the signature sweet and spicy sauce that Korean fried chicken is known for. The "mixed" box with eight wings and four drumsticks comes with a side of pickled white radishes, called mu in Korean, which balance the savory chicken with a crisp fresh flavor. Bonchon also serves a variety of Korean dishes like bibimbap, bulgogi beef, tteokbokki rice cakes in a spicy sauce and even Korean corn dogs.

Fly Chick to the Moon, Port Washington

First came Pelicana, then bb.q Chicken — now an independently-owned business is giving Korean fried chicken chains a run for the money. Fly Chick to the Moon has opened in the Port Washington space that was previously Margaritas Cafe. The shop owned by a local couple who hail from Jeju Island, a picturesque vacation spot that's referred to as the Hawaii of South Korea. Owners Julia and Mason Kim also own two Port Washington bagel shops, Shore Bagel and Bagel Time next door to the restaurant. Chicken is offered in both wings and drumsticks, and can be tossed in four sauces: crispy, soy garlic, glazed and glazed hot. A boneless variety of wings goes by the name dak-gangjeong, which has a sweeter/darker sauce and less crunch than regular wings. It's tasty but not as memorable as the main event: wings tossed in the glazed hot sauce. The wings arrive in a single file on a long plate, garnished with whisper thin radish.

Roberto Chang, Bellmore

East meets West at Roberto Chang, a street food and take-out forward restaurant that opened this month in Bellmore. The all-day menu is heavy on food straight out of the air fryer, namely 10 empanadas in varieties such as spinach and cheese, and pizza-flavored. Egg rolls include Philly cheesesteak, shrimp, buffalo chicken and pork with vegetables. Sides include crunchy and fluffy yucca fries ($4.80). Then comes dessert: Fried Oreos and wontons in flavors such as apple crumb, brownie, pineapple coconut cheesecake and cookies and cream. Beverages range from basic coffee and tea to espresso, cappuccino, lattes and hot chocolate.

Ondas by Fuego, Cedarhurst

A 30-day-aged ribeye steak at Ondas by Fuego in Cedarhurst comes with black beans and chimichurri sauce.

Located in Cedarhurst, Ondas by Fuego is owned by Miami-based restaurateurs Avi Bitton and Mark Aquinin. The two have operated a Latin kosher barbecue restaurant, Fuego by Mana, for more than a decade in North Miami Beach. The large kosher Mexican menu was developed alongside consultant Denevin Miranda, a Filipino American chef who's competed on the Food Network's "Chopped." The tortilla soup, with a matzo ball sitting in the broth, is comforting, yet intriguing. It is one of many offbeat dishes at the new clubby kosher Mexican steakhouse. Premium steakhouses are a point of pride in north Mexico, where ranching culture reigns supreme. And the boneless rib-eye steak is truly fantastic, aged for 30 days on site and grilled over charcoal in a 500-degree Josper oven from Spain. Like a few of the other meat selections, it's labeled "Beis Yosef," which signifies it's a high degree of kashruth often followed by Jews of Sephardic descent. It's an excellent cut of meat cooked perfectly to a juicy medium rare, and paired with a crock of epazote-infused black beans, along with some spicy salsas on the side. Ask for a side of tortillas to round it out. The rest of the menu leans regional Mexican, with dishes like a hamachi tuna aguachile and Baja fish tacos served in blue corn tortillas.

Just Salad, Plainview

For Long Islanders still trying to stay on top of their New Year’s resolutions, Plainview’s newest eatery, Just Salad, can help. This is the seventh Long Island location for the Manhattan-based chain. The fast-casual brand’s first spot on Long Island debuted in Commack in 2023. Patrons create their own salads, warm bowls and wraps. Try the honey crispy chicken wrap as a salad made with romaine lettuce, spinach, red cabbage, crispy chicken, feta cheese, quinoa, corn, onions and carrots. Signature salads include Tokyo Supergreens with chicken, avocado, shaved broccoli, sliced almonds and miso ginger vinaigrette. For those who prefer a little spice, the vegan chipotle wrap has plant-based chicken with brown rice, avocado, kale, crispy onions and carrots. Quench your thirst with light and healthy drink choices such as almond berry blast made with oat milk, banana, almond butter, blueberries, strawberries, flax seeds and agave nectar. If you prefer a warmer meal, the menu includes seasonal soups such as chicken noodle.

Mezze Mediterranean Grill, East Setauket

For his second act, John Yardim decided to tone down the Turkish. His new East Setauket eatery, Mezze Mediterranean, has a Turkish soul, but a crowd-pleasing pan-Mediterranean surface. In 2023, Yardim helped his older brother, Ismail Yardim, open Turkish storefront eatery Lezzet in Smithtown. At Mezze, the 23-year-old Yardim is making Caesar and kale salads, fried calamari and even a burger topped with Cheddar and mozzarella. The menu uses the Greek "gyro" as well as the Turkish "doner" to describe the sandwich (or platter) made from beef shaved off a vertical spit. But, in the Turkish fashion, the meat has been sliced and hand-stacked on the spit and not ground and molded. Grill offerings include shish kebab (lamb or chicken), spicy ground-meat Adana kebabs, kofte (meatballs) as well as chicken chops (semi-boned thighs). All of these are available as platters with rice and salad or wraps. The sparkling restaurant has a handful of high-top tables inside as well as two picnic tables on the front patio, but bear in mind that food is served in takeout containers.

Okdonsik, Bayside

Okdonsik in Bayside, Queens, serves a standout clear pork broth soup called dweji gomtang.

Okdonsik, a Michelin Bib Gourmand restaurant from Seoul opened its second U.S. location in the Korean restaurant row of Bayside, Queens in January. Like the original and the Midtown locations, there's only one main dish on the menu. That's dweji gomtang, a specialty soup with the lightest pork broth you'll ever taste. This hardly-known dish — and the restaurant itself — challenges any cultural assumptions you might have about Korean food. There is also a small paper menu that lists a total of six items: There's a kimchi mandoo dumpling and a spongy seafood cake that tastes almost like an omelet. There's also a side of thickly-sliced pork that tasted almost like charcuterie, two funky nonalcoholic juice drinks, and then the soup. The dweji gomtang, made by slow-simmering pork shoulder and aromatic vegetables is unique. The steel bowl has a few pieces of whisper-thin pork shoulder floating atop a translucent yellow broth. Underneath it all, there's a mound of high-quality al dente white rice. If you like to be smacked in the face by robust Korean flavors, you'd be better served by seeking out a Korean barbecue spot down the street. But if enjoy pure, quiet mastery, give this a try.

Harvest House Tavern, Malverne

New Malverne restaurant Harvest House Tavern, is really walking the walk when they say "farm-to-table," creating a menu based on the seasonal offerings of Crossroads Farm at Grossman’s, whose 5 acres are so close, the farmer has been known to make deliveries on his tractor. Chef Ronaldo Morales makes a celeriac "cacio e pepe" — the ribbons of celery root don’t taste like wheat pasta, but they have a toothsome chew that no zucchini could dare to achieve. The flavor marries beautifully with the cheese and black pepper as well as the entirely superfluous (but delicious) black truffle. Harvest House is the brainchild of Chris Meyer, a partner at Frank’s Steaks in Rockville Centre who grew up in the area. Meyer, who is still full-time at Frank’s, teamed up with veteran restaurant managers Ross Gollub and Stephen LaSpina. They hired Morales, who grew up in his family’s restaurant, La Cantina Bay (originally in Locust Valley, now in Bayville) before studying at New York City’s Institute of Culinary Education and cooking in kitchens from Prime in Huntington to Aureole and Jean-Georges in Manhattan.

Fiocha Pizza, Mattituck

There’s been a pizza-shaped hole in the North Fork since Pizza Rita closed in 2023 after four years in Mattituck (and a spot on Newsday's Best Pizza list). But that hole was filled on Feb. 10 when Nabeel Massoud opened Fiocha Pizza. Massoud’s pies are a bit crisper and sparer than the ones Jeff Marrone made at Pizza Rita, but they are of comparable quality, issuing from the same type of wood-burning oven. Fiocha’s opening menu consists of eight pizzas and two salads. Beer and wine will be added soon. Pizzas include the El Diablo, with pepperoni, jalapeños and hot honey, and four white pies: The Bianca features mozzarella and ricotta, add cherry tomatoes and you’ve got the Rosa Bianca. The Funghi is topped with shiitake and oyster mushrooms, lemon ricotta, pecorino and Parmesan and a drizzle of truffle oil; the Arugula, with mozzarella, arugula and Parmesan.

Neptune Diner, Syosset

A ham and Swiss club at Neptune Diner in Syosset.

Queens’ Neptune Diner had been under family ownership for 40 years when its lease ended in July, around the time Syosset’s Celebrity Diner was looking for a new owner. After a full renovation, the new Neptune Diner in Syosset is open with a glossy, updated look. Like most Long Island diners, standard fare includes three-egg omelets, pancakes, club sandwiches and handhelds, oversize salads, wraps, burgers, and larger format plates including pasta specials, Greek specials such as moussaka and gyros, and Italian specialities such as chicken, veal, shrimp and meatball Parms, all served with soup or salad.

Royal Dim Sum, Westbury

Royal Dim Sum has claimed the former home of Chuan Tian Xia or Sichuan World, a handsome high-ceilinged space that closed in 2023 and remained empty for more than a year. This new full-service Cantonese restaurant is a win for the Samanea Mall, which has billed itself as an Asian restaurant row. Owner Ricky Chen is well connected with restaurant people in Flushing, and was able to hire Cantonese chefs Feng Lin, who is originally from Hong Kong, and Ming Lee who hails from Guangzhou. The two crafted a dim sum menu as well as a sizable selection of Cantonese dinner items with an emphasis on preparing live seafood from the tanks at the restaurant. The 46 dim sum items range from adorable custard buns shaped like baby pigs, to highbrow selections like pork shumai dumplings topped with abalone. About a third of the items — which are mostly deep-fried — are only offered before 3 p.m. when the dim sum chef is on shift. Signature dim sum dishes like shrimp har gow and barbecue pork char siu bao buns are available all day.

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